Alcohol: 12%
Grape(s): 50% Gamay, 50% Mondeuse
Localization: Savoie, France
Tasting Notes: A blend of lightness and character. The Gamay gives this greedy, crunchy and red fruit side. While Mondeuse brings marked spices, a touch of silky tannins, and black fruit. There is also a floral and herbaceous side giving the impression of a walk in Savoyard land! A bottle with several possible readings, a mouth hesitating between carelessness and depth depending on the mood of the wine.
Notes: Giac’Potes is a blend of Gamay and Mondeuse from the clay-limestone soil of the foothills of Mont Granier. The vinification is smooth and in whole bunches to preserve the freshness and fluidity of the fruit. Aging on fine lees offers a generous palate. Aging potential from 3 to 7 years for this crunchy and fruity cuvée.
The Domain: The Giachino estate manages its vineyards and produces wines based on organic methods. Wine producers for over 20 years, the vineyards are based in the Chartreuse regional park in the department of Savoie. In 1988, Frédéric took over the 1.5 hectares of vines that had been maintained by his grandfather, Marius Genton. Since then, the area has been entirely dedicated to grape production.
The estate comprises various small, organically farmed vineyards on the slopes of Mount Granier, encompassing the communes of Chapareillan, les Marches and Aprement. The complete conversion to organic farming in 2006 was the outcome of a long process.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
